Chocolate Orange Beer Cake©


Cake Mix
  • 6 oz-180g Self-Raising Flour (sifted)
  • 1 teaspoon Baking Powder
  • 2 Medium Eggs (free-range, beaten together)
  • 4 oz-120g Baking Margarine (room temperature)
  • 10 fl oz-300ml Stout Alcohol
  • 1x Juice of Orange
  • Zest of 1 orange
  • 3 oz-80g Cocoa Powder
  • 9.8oz-280g Dark Brown Soft Sugar
Chocolate Orange Icing
  • 3 oz-80g Unsalted Butter (room temp/soft)
  • 7oz-200g Icing Sugar (sifted)
  • 7oz-200g Dark Chocolate (melted)
  • 1 tablespoon Orange Flavouring
  • 2oz-50g Orange Chocolate (finely chopped)
  • 3 tablespoons Stout Alcohol
  • Juice of ½ Orange
  • 2/3 of the Chocolate Orange Icing
  • 4oz-125g Chocolate Orange Sticks (optional and blitzed into a powder. In the UK I use Orange Matchmakers)


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. Grease two Wilkinson 1888 8"cake tins and set to one side
  3. In a large mixing bowl start the cake mix by creaming together the margarine and sugar using an electric whisk/stand mix until light in colour and well combined
  4. Add the beaten eggs in stages, mixing in-between each addition until all egg mix has been used. Set to one side
  5. In a separate mixing bowl, sieve the baking powder and self-raising flour. Stir to combine and set to one side
  6. In a large measuring jug, sieve in the cocoa powder and add the stout. Stir gently to combine but it's still light and fluffy
  7. Add one tablespoon of flour mix and one cocoa mix to the cake mix and combine well. Repeat this process until there is no cocoa or flour mix left
  8. Finally, add the orange juice and zest and fold in gently
  9. Spoon equally into the pre-prepared tins and pop into the oven for 25 minutes
  10. Check with a skewer in the centre of one, if it comes out clean- they are ready
  11. Remove the cakes from oven and allow to cool in the tins for 20 mins before removing from the tins and allowing to cool completely
  12. Whilst the cakes are cooling, make the chocolate orange icing that will be used for the filling and decoration
  13. In a large mixing bowl, add the soft butter and mix into a butter paste. Add the sieved icing sugar and mix until combined
  14. Add the stout and mix again- it should start looking smoother now. Set to one side
  15. Melt the dark chocolate using your preferred method
  16. Add the orange flavouring to the cooling melted chocolate and gently stir together
  17. Finally add the slightly cooled dark orange chocolate to the icing sugar mix and combine one last time. Set to one side until you are ready to assemble the cakes
  18. Once the cakes are completely cooled, on the bottom half of one cake, spread a third of the icing and top with the chopped orange chocolate (squish the pieces down into the icing a little). Then use the cake top half to sandwich it together
  19. Using the rest of the icing to, cover the top and sides of the assembled cake
  20. Dust the top of the cake with the blitzed chocolate orange (or whatever decoration you have chosen)
  21. Serve and enjoy!!!!!

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